Lemon, Garlic and Rosemary Shrimp with Zucchini-Asparagus Salad

Peel and de-vein shrimp if needed. Reserve the shrimp tail when peeling as it looks better for presentation. In a mortar and pestle, add the finely chopped rosemary and garlic, the zest and salt and pepper. Mash into a sort of paste; add a few glugs of olive oil to loosen. You want enough oil so that you can cover all of the shrimp with the mixture, but not so much that the mixture is too thin. Taste the mixture to make sure it is seasoned properly. If so, add to a plastic bag, then add the shrimp to the bag. Mix everything together and marinate for 30-45 minutes.

While marinating, make the salad. Using a vegetable peeler, slice the zucchini lengthwise to get thin ribbons. Add to a bowl. Cut the tips off of the asparagus and add to the bowl. (Reserve the stalks for grilling tomorrow, along with lemon juice from the extra zested lemon.) Add the chili, lemon juice, olive oil, and salt and pepper. Toss to coat everything. Taste to make sure the dressing is zingy enough and that it is seasoned well. Use the vegetable peeler again to shave parmesan over the salad.

After marinating the shrimp, preheat grill to medium-high. Put 4-5 shrimp on each skewer. Grill for 2-3 minutes on each side. Put a handful of the salad onto each plate or into a shallow bowl. Place a shrimp skewer on top. Serve and enjoy.